chapter 1-
Carl N. Karcher was born in 1917 in Ohio. He quit school after eighth grade and spent long hours farming with his father. When he was twenty years old, his uncle offered him a job in his Feed and Seed store in Anaheim, CA. Carl moved out to California, where he met his wife Margaret and began his own family. Margaret and Carl bought a hotdog cart, Margaret sold hot dogs while Carl worked at a bakery. Carl eventually opened a Drive-In Barbeque resturant . The WWII economy provided him with plenty of customers in his resturant and hotdog stand.
chapter 2-
Schlosser claims that this is only one of many similarities shared between the McDonald’s and walt disney Corporations. Both Kroc and disney were born in Illinois a year apart, they both dropped out of high school, they served together inworld war I they both moved to Southern California after the war. They both became geniuses at marketing their products to children.
chapter 3-
Schlosser considers how teenagers have been the bulk of the fast-food workforce.this is because the fast-food industry seeks employees who are unskilled and willing to work part-time for low wages. The fast-food industry is modeled after assembly line systems, which were used by early twentieth-century manufactures .Fast-food restaurants are strictly regimented, giving employers power over their employees. Because the fast-food industry relies on an operating system and machines, it does not require its workers to be skilled. Besides teenagers, the fast-food industry workforce is comprised of elderly, disabled, and immigrant individuals. For one-sixth of the nation’s restaurant employees, English is a second language.
chapter 3-
Feamster opened little ceasers after he was hurt playing hockey. While he was being trained, he earned only $300.00 a week. To become a franchisee, he has to pay a $15,000.00 franchise fee. franchising has been around since the 19th century, and was especially useful when fast-food chains emerged because banks were often unwilling to invest in this new industry. Ray Kroc began by selling restaurants to men in his country club. Later, he sought out.
chapter 4-
In this chapter the author seems to develop a contrast between old franchisees and new franchisees. As was typical in previous chapter, Schlosser seems to hail the old days as the golden days of franchising, when an average guy could become a millionaire--and so could his secretary. However, in the 1990s, Schlosser seems much more suspicious that franchisees can get rich quick. Part of.
chapter 5-
Schlosser is concerned with the food, itself. Focusing particularly on the french fry, Schlosser illustrates how the potato is manufactured and what contributes to its flavor. He made fast-food french fries within the history of.
chapter 6-
this chapter has different pictures of the Colorado landscape. On one hand the reader sees natural verdant land, and on the other, the noisy, dirty development. Schlosser’s description of the encroachment of the machine on the garden is a recognizable trope in American literary history.
chapter 7-
Schlosser does a nice job in this chapter of taking a large, confusion change within the beef industry and giving his reader a concrete location to observe the specific outcomes. In this chapter, Greeley, CO is important, not because it is extraordinary but because it is typical of how the IBP revolution changed the lives of people.
chapter 8-
The purpose of this chapter is to consider how human actors in the meatpacking industry are damaged because of the way plants are managed. Schlosser demonstrates what the specific hazards are dangerous.
chapter 9-
Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation wide epidemic. Every day in the United States, 200, 000 people are sickened by a foodborne disease.
chapter 10-
Schlosser makes two interesting moves in this section that are familiar in American studies scholarship, he places the United States in a global context and he calls attention to the role of the consumer. American studies scholars are more frequently considering the way the United States engages the rest of the world. Fast food is certainly ripe for this perspective because it is a chief American export.
This link should look familiar. I am going to assume the entire project is not yours but instead has been copied from other sources. If you would like to dispute this please come see me in class.
chapter 1-
Carl N. Karcher was born in 1917 in Ohio. He quit school after eighth grade and spent long hours farming with his father. When he was twenty years old, his uncle offered him a job in his Feed and Seed store in Anaheim, CA. Carl moved out to California, where he met his wife Margaret and began his own family. Margaret and Carl bought a hotdog cart, Margaret sold hot dogs while Carl worked at a bakery. Carl eventually opened a Drive-In Barbeque resturant . The WWII economy provided him with plenty of customers in his resturant and hotdog stand.
chapter 2-
Schlosser claims that this is only one of many similarities shared between the McDonald’s and walt disney Corporations. Both Kroc and disney were born in Illinois a year apart, they both dropped out of high school, they served together inworld war I they both moved to Southern California after the war. They both became geniuses at marketing their products to children.
chapter 3-
Schlosser considers how teenagers have been the bulk of the fast-food workforce.this is because the fast-food industry seeks employees who are unskilled and willing to work part-time for low wages. The fast-food industry is modeled after assembly line systems, which were used by early twentieth-century manufactures .Fast-food restaurants are strictly regimented, giving employers power over their employees. Because the fast-food industry relies on an operating system and machines, it does not require its workers to be skilled. Besides teenagers, the fast-food industry workforce is comprised of elderly, disabled, and immigrant individuals. For one-sixth of the nation’s restaurant employees, English is a second language.
chapter 3-
Feamster opened little ceasers after he was hurt playing hockey. While he was being trained, he earned only $300.00 a week. To become a franchisee, he has to pay a $15,000.00 franchise fee. franchising has been around since the 19th century, and was especially useful when fast-food chains emerged because banks were often unwilling to invest in this new industry. Ray Kroc began by selling restaurants to men in his country club. Later, he sought out.
chapter 4-
In this chapter the author seems to develop a contrast between old franchisees and new franchisees. As was typical in previous chapter, Schlosser seems to hail the old days as the golden days of franchising, when an average guy could become a millionaire--and so could his secretary. However, in the 1990s, Schlosser seems much more suspicious that franchisees can get rich quick. Part of.
chapter 5-
Schlosser is concerned with the food, itself. Focusing particularly on the french fry, Schlosser illustrates how the potato is manufactured and what contributes to its flavor. He made fast-food french fries within the history of.
chapter 6-
this chapter has different pictures of the Colorado landscape. On one hand the reader sees natural verdant land, and on the other, the noisy, dirty development. Schlosser’s description of the encroachment of the machine on the garden is a recognizable trope in American literary history.
chapter 7-
Schlosser does a nice job in this chapter of taking a large, confusion change within the beef industry and giving his reader a concrete location to observe the specific outcomes. In this chapter, Greeley, CO is important, not because it is extraordinary but because it is typical of how the IBP revolution changed the lives of people.
chapter 8-
The purpose of this chapter is to consider how human actors in the meatpacking industry are damaged because of the way plants are managed. Schlosser demonstrates what the specific hazards are dangerous.
chapter 9-
Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation wide epidemic. Every day in the United States, 200, 000 people are sickened by a foodborne disease.
chapter 10-
Schlosser makes two interesting moves in this section that are familiar in American studies scholarship, he places the United States in a global context and he calls attention to the role of the consumer. American studies scholars are more frequently considering the way the United States engages the rest of the world. Fast food is certainly ripe for this perspective because it is a chief American export.